1. Preheat the Oven and Prepare the Pans

• Preheat your oven to 350°F (175°C). Grease your mini Bundt pans well with butter or non-stick spray, making sure to get into all the crevices.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

• In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Add the Eggs, Lemon, and Vanilla

• Add the eggs one at a time, beating well after each addition. Then, stir in the lemon juice, lemon zest, and vanilla extract.

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix!

6. Pour the Batter into the Pans

• Spoon the batter evenly into the prepared mini Bundt pans, filling each about 3/4 full. Gently smooth the tops.

7. Bake

• Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.

8. Prepare the Glaze

• While the cakes are cooling, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze. It should be smooth and pourable.

9. Glaze the Cakes

• Once the cakes have cooled, drizzle the lemon glaze over the top of each mini Bundt cake. Allow the glaze to set for a few minutes before serving.